NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp honey

1 tsp avocado oil

0.25 cup cooked brown rice

1 tbsp green onions

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, sesame oil, minced ginger, minced garlic, and honey to create the teriyaki glaze.

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet with a splash of water, covering for 2 minutes to steam-soften.

• 6

  Remove the lid and sauté the vegetables for another 2 minutes until the water has evaporated and the edges are slightly charred.

• 7

  Return the chicken to the skillet and pour the teriyaki glaze over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything.

• 8

  Serve the stir-fry over the warm brown rice and garnish with sliced green onions and sesame seeds.